Chocolate Crémeux
Roasted Sunchoke Ice Cream, Seeded Crisps, Sunchoke Chips
Pastry Chef Emily Spurlin of Bad Hunter | Chicago
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Roasted Sunchoke Ice Cream:
(Yield: 2 quarts)
300 grams sunchokes
1.134 kilograms milk
288 grams heavy cream
97 grams nonfat dry milk powder
85 grams glucose powder
8 grams Cremodan ice cream stabilizer
230 grams sugar
2 grams salt
150 grams yolks
Warm Chocolate Crémeux:
(Yield: 20 portions)
400 grams Valrhona Bahibe chocolate, coarsely chopped
500 grams Valrhona Alpaco chocolate, coarsely chopped
4 grams salt
500 grams heavy cream
200 grams glucose syrup
300 grams yolks
4 sheets gelatin, bloomed
14 grams agar agar
Seeded Crisps:
(Yield: 1 sheet tray)
80 grams sunflower seeds
100 grams pumpkin seeds
85 grams flaxseeds
45 grams steel-cut oats
140 grams quinoa
25 grams buckwheat groats
10 grams amaranth
50 grams hemp seeds
5 grams chia seeds
150 grams maple syrup
4 grams salt
Sunchoke Chips:
(Yield: 1 pint)
Oil for deep fryer
2 cups sunchokes
Salt
METHOD
For the Roasted Sunchoke Ice Cream:
Heat oven to 400°F. On a sheet pan, roast sunchokes until fork tender. In a large saucepan over medium heat, combine milk, cream, and roasted sunchokes. When simmering, remove from heat and steep 1 hour at room temperature, or in refrigerator overnight. Strain through a chinois into a pot, pressing on sunchokes to release as much liquid as possible. Whisk in milk powder. In a bowl, whisk to combine glucose powder, stabilizer, and 200 grams sugar. Return sunchoke milk to heat and add dry mixture, whisking constantly as mixture comes to a boil. In a bowl, whisk to combine salt, yolks, and remaining sugar. When sunchoke milk comes to a boil, remove from heat and temper in yolk mixture. Return to heat and cook until thick. Immediately pour into a large bowl nestled in an ice bath. When cold, using an immersion blender, blend until smooth. Strain into a nonreactive container, cover, and chill at least 4 hours, or overnight. Process in ice cream machine according to manufacturer’s instructions.
For the Warm Chocolate Crémeux:
In a bowl, set over a double boiler on low heat, melt chocolates with salt. In a saucepan on medium-low heat, combine cream and glucose syrup and bring to a simmer. In a bowl, whisk yolks and slowly temper in cream mixture, whisking constantly. Return mixture to saucepan and cook to a custard. Whisk in gelatin and strain into a clean bowl. In a separate saucepan, combine agar agar and 800 grams water, emulsifying with an immersion blender. Boil mixture 1 minute. Immediately strain into custard and whisk to combine. Pour mixture over melted chocolate and gently whisk until smooth. Quickly portion into casuelas or custard cups, 120 grams of crémeux per dish. Gently tap dishes to remove bubbles. Let sit until set, about 20 minutes. Cover and refrigerate.
For the Seeded Crisps:
In a pot, bring 340 grams of water to a boil. In a bowl, combine all seeds, oats, groats, and grains. Pour in hot water, cover with plastic, and stir every 15 minutes for 1 hour. Heat oven to 300°F. Mix in maple syrup and salt into the grain mixture. Using an offset spatula, thinly spread seed mixture on a sheet tray lined with a silicone mat. Seeds should be in an almost single layer with no empty patches or bald spots. Bake, checking every 20 minutes, until crisp, dry, and evenly golden all the way to the center. Allow to cool completely at room temperature. Using a bench scraper, break into large shards. Store in an airtight container for up to one week.
For the Sunchoke Chips:
In a deep fryer, heat oil to 325°F. Using a mandolin, thinly slice sunchokes and hold in cold water. Drain and blot dry with paper towels. Fry until golden. Drain on a sheet tray lined with paper towels. Season generously with salt.
To Assemble and Serve:
Heat oven to 350°F. Heat Warm Chocolate Crémeux until edges start to gently bubble and the middle feels soft, about 3 to 5 minutes. Cover the surface of the crémeux with Seeded Crisps. Top with quenelle of Sunchoke Ice Cream. Arrange 8 to 10 Sunchokes Chips on quenelle and serve immediately.
